Step 1

In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate.

Step 2

Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag).

Step 3

Transfer to refrigerator and let marinate at least 2 hours and up to 8 hours.

Step 4

Preheat a gas grill over medium heat. Clean grill grates and brush with vegetable oil.

Step 5

Grill chicken on preheated grill, turning and basting with reserved 1/4 cup marinade occasionally, until it reaches 165 degrees in center, approximately 15 minutes. If chicken isn't browning enough you can increase heat near the end of grilling.

Step 6

Serve warm garnished with green onions if desired. Optionally serve with coconut rice, fresh pineapple and grilled mini peppers.